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Back Forty

<p>This spare yet cozy East Village joint, endearingly decorated with old agricultural implements and populated by bearded neo-bohemians, is the brainchild of Peter Hoffman, who was championing sustainable agriculture at Savoy long before the current farm-to-table trend swept up New York. A main course here—say, a grilled Catskill trout with cilantro salsa—will set you back less than a cocktail uptown, while sides run to such marvels as fingerling potatoes strewn with translucent shavings of lardo, or parsnips in a tangy anchovy sauce. The restaurant's claim to fame is its succulent grass-fed beef burgers topped with Heritage bacon and/or farmhouse cheddar. A small, focused wine list showcasing boutique producers, and freshly fried cider-glazed doughnuts complete the scene.</p> <p><strong>Tip:</strong> The restaurant does great brunches, featuring standouts like farm-fresh baked eggs with leeks and Fontina cheese.</p>

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From Food & Wine , JUN 2008

The horseradish-heavy Bloody Mary kills any lingering bitterness...MORE>>

– Sylvan Goldberg Perfect NYC Weekends for $250 or Less

Last updated June 2008